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Tobacco Science & Technology, 2011, 11, p. 44-49., ISSN.1002-0861

Maillard reaction of raisin extract reacting with proline

ZHAO GUO-LING; YANG HUA-WU; ZHONG KE-JUN; LU HONG-BING
Technology Center of China Tobacco Hunan Industrial Co., Ltd., Changsha 410007, P.R. China

The effects of reaction conditions on the aromatic components in Maillard reaction products (MRP) of raisin extract reacting with proline were investigated. The results showed that the better reaction conditions were the mass ratio (raisin extract to proline) 3 to 1, reaction solvent propylene glycol, reaction temperature 120 °C, and reaction time 6 hours. The main aroma compounds in the MRP were 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2,6-dimethylpyrazine, 5-methylfurfural, 2-cyclohexen-1-one, etc.